School holidays are always hard to keep kids entertained and off devices. With the added restriction of self isolation, these can pass an hour or so on a rainy day. We made these with just a few easy ingredients from the supermarket.
Let your imagination go wild with the fillings and toppings. We used fresh blueberries as they are readily available and cheap, but you could substitute with banana, tinned fruit or jam. These are not overly sweet, and rely on the sweetness of the fruit. If you feel they need a little more just sift over a thin layer of icing sugar.
1. Defrost your puff pastry sheets.
2. Lightly brush one sheet with water using a pastry brush and press another on
3. Carefully cut your large square into 9, by scoring into 3 in both directions. This bit is best left to an adult. Use a ruler if you need to.
4. Each square forms the base of your pastry. Here is where you can creative! For an easy shape fold two opposite corners into each other. You can find lots of shaping ideas on Youtube, or each just stick to a square. Whichever shape you choose, make a indent with a teaspoon in the middle and lightly press down to hold the filling. See our shapes below.
5. Brush the pastry with soy milk and lightly sprinkle with caster sugar.
6. Place a small teaspoon of custard in the indent and top with a small handful of blueberries.
7. Bake at 200 C for 15 minutes until golden brown.
8. Lightly brush with maple syrup and allow to cool.
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